Bite Size Japanese Choux Pastry

Submitted this last minute for LBT challenge for the month of October - choux pastry
This is one snack I love but never make, even though have helped and observed many times everytime my mum made this
Wanted to make something different, I chose to try Japanese choux pastry and wanted to make it bite size - WRONG!!!

Everything was fine til the time for me to shape the topping
Cos of the tiny size, it's so difficult to do swirl on top, after a few miserable tries, I gave up and just did a dollop at the centre
I was quite hesitant to do that - concerned that the puff wouldn't expand cos of the additional weight on top
True enough, they didn't - not to the maximum :(
Another problem was when I did the filling, I wanted to pipe the filling but cos of the tiny size, and it's not expanded well, I had problem doing that
I ended up have to cut the puffs and spoon the filling into them, and these actions made the topping cracked - wew!
Despite all the hiccups, one consolation I got: it's really really yummy! :)

So, this is the end result...

The recipe taken from HERE and what a nice choux pastry she has made!

What you need:

For the choux pastry:

250ml water

150g margarine

150g plain flour

1/2 tsp salt

4 eggs

For the topping:

50g plain flour

50g icing sugar

50g butter

1 tbsp water

For the custard filling:

600ml fresh milk

2 egg yolks

30g maizena

20g plain flour

5 tbsp sugar

1/4 tsp salt

1 tsp vanillin powder

1 tbsp butter

How to make the topping...

Beat all ingredients til well mixed and put in piping bag, cut the tip to make a small hole

How to make the choux pastry...

Bring to boil water, margarine and salt

Add in plain flour while stirring constantly til smooth, off heat and let cool

When it's already cooled, add in egg one at a time and stir continuously til well mixed

Put in the piping bag and cut the tip approx 2cm

Pipe on the lightly greased cookie pan (mini size would be approx 5cm in diameter - double the size for regular size)

Pipe the topping by making swirl on top of the choux pastry batter

Bake in preheated oven of 200degC for 10minutes (mini) or 20mins (regular), til golden color

Let cool and make a hole at the bottom or side with a chopstick

How to make the filling:

Mix all ingredients except butter, mix well til smooth (can strain if necessary)

Cook til boiling, off heat and let cool

After cooled, add in butter, mix well

Put in piping bag with tip

Lastly, pipe the filling into the choux pastry - yum!

Definitely will try again to master this

Lesson learnt: not a recipe for bite size - will stick to the regular size next time :)